My Friday pizza routine took a turn last night, it became more of a Saturday morning pizza. It was another affirmation that pizza is good anytime, even with an egg on it.
I’m calling this my Bread-and-Breakfast special because it’s ham and cheese on fabulous pizza crust with as many eggs piled on as you wish.
Of course, the saddest part of this was that it was so good, there was none left for breakfast today. But that can be remedied, since our standby pizza dough recipe (here) makes 2 medium pizzas or 1 large. It also works well because of the prebake process I’ve built into it. With the crust partially baked ahead, it’s a matter of adding toppings and giving it a final bake.
In this case, I wanted a thicker crust rather than the thinner style I usually prefer. One that would hold a bit of an indentation for each egg to rest in, and soak up some of that eggy goodness. Since this dough is made with instant yeast, it requires little kneading and it rises in a flash. It takes little extra time to roll or pat it into the pan, spread on a little olive oil and let it rise for an extra 15 minutes.
While that was happening, I organized my toppings and began to preheat the oven to 450°F. For the first bake that sets the dough, I made indentations in it for the eggs, scattered on strips of Canadian bacon tossed with red pepper flakes, and let it bake for 8 to 10 minutes, until it began to color slightly.
For the final bake I spread the cheese blend across the crust, then dropped the eggs in place with a little salt and pepper and more cheese. I sprinkled herbs across it all and drizzled on a bit more olive oil. Into the oven it went for another 8 to 10 minutes, until the cheese was bubbly, egg whites were set, yolks runny, and the crust golden brown.
I learned the eggs continue to cook and set up once out of the oven. The ham is a nice touch, but can be omitted for a simple cheese pizza. Or, swap it out with mushrooms, prosciutto, peppers, or whatever.
Ham & Cheese Pizza with Baked Eggs
1/2 recipe Pizza Dough
1-2 Tbsp extra virgin olive oil
3 thin slices Canadian bacon, sliced into strips (optional)
½ cup shredded mozzarella or Muenster cheese
¼ cup shredded Parmesan cheese
Sea salt and ground pepper
1/2 tsp herbes de Provence, Italian seasoning, or fresh thyme
To finish: 2 green onions, sliced
- Using fresh dough, roll out to fit a well-oiled medium pizza pan, brush lightly with olive oil. Let it rest 15 minutes while preparing other ingredients.
- Preheat oven to 450° F. Make an indentation in dough for each egg. Scatter ham on top, and prebake the crust for 8-10 minutes, until set, firm and beginning to color slightly.
- If using prebaked crust proceed from here.
- Combine and sprinkle all but 1/4 cup cheese over crust. Drop eggs onto crust, sprinkle with salt and pepper and remaining cheese. Season all with herbs and drizzle more oil across the top. Bake 8-10 minutes, until cheese is bubbly, egg whites are set, yolk are set but runny and crust is golden brown. Let stand briefly, scatter with sliced green onions and slice. Makes 1 medium pizza.